Banana Cream Pie recipe

August 8, 2013

I have been wanting to try out this specific recipe for a while now and yesterday I was presented with the perfect opportunity to whip out the bananas and get this thing made. It is a bit of a time consuming pie to make because you have to wait for things like the custard and the base to cool and that takes a while, but it’s worth it in the end. This banana cream, chocolate, custard extravagancer went down a treat last night at a friend’s house. I’ll definitely be making it again, but next time I’ll change 2 things and they are 1. I’m going to make the crust a bit thinner, it was a bit thick for my liking and 2. I’m going to bake the crust for a little less time, I found it to be a little to hard.

This recipe calls for you to make the custard from scratch, but I must warn you, it’s flipping delicious so try not eat half of it before it goes into the actual pie and by pie, I don’t mean your pie-hole.

The original recipe for this pie can be found here, I substituted cardamon for cinnamon because I didn’t have any, but it came out nicely anyway.

Happy pie-ing.

Banana Cream Pie with Dark Chocolate Ganache & Vanilla Custard

For Crust:

2 cups graham cracker crumbs

3 tablespoons sugar

113 grams oft unsalted butter

1 teaspoon salt

For Filling:

1/3 cup sugar

1/4 cup brown sugar, packed

1/3 cup cornstarch

1/4 teaspoon salt

3 cups whole milk

3 large egg yolks

1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)

1/2 teaspoon cinnamon

2 tablespoons unsalted butter, cold and chopped roughly

For Topping:

6-8 bananas

1/2 cup semi sweet and dark chocolate pieces (±180grams)

1 cup, plus 3 tablespoons heavy whipping cream

1 tablespoon, plus 1 teaspoon sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 F

In a standing mixer or with a hand mixer, combine crust ingredients until a unified dough forms. Press the crust into a lightly greased 9 inch (at least 1 inch deep) tart pan with removable bottom. Chill in fridge for 30 minutes, then bake for 10 mins (i’m going to bake it for a little less time next time around), until golden brown and set. Let it cool completely.

Stir custard to loosen, if necessary. In a double boiler or a small pot over low heat, melt the chocolate and add the 3 tablespoons of heavy cream. Pour the melted chocolate over the entire crust, smoothing with a spatula. Cut 2 or 3 bananas into 1/4-inch slices and layer across the crust. Cover with custard, smoothing it into an even layer. Whisk together the cream, 1 teaspoon of sugar, and vanilla until soft peaks form. Using a small spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.

Just before serving, cut 3 or 4 bananas into 1/4-inch slices, lengthwise. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream. Sprinkle with sugar and burn top with a butane torch (Or briefly broil in the oven. Careful though, you don’t want to melt the whipped cream).